Unicorn (Unicorn@Indenial.com)
Mon, 22 Feb 1999 12:59:54 -0500
This is the latest installment in our young bride saga:
Friday: Today I found an easy recipe for cookies. It said, "put all
ingredients in a bowl and beat it." Beat it I did, right over to my
mom's house. There must have been something wrong with the recipe,
because when I came back home again it looked the same as when I left
it.
Nothing spells comfort food like bread pudding. Here is a New Orleans
version which I have adapted from "Chef Paul Prudhomme's Louisiana
Kitchen" (William and Morrow and Company, 1984). You can read more
about the book at Amazon.com
(http://www.amazon.com/exec/obidos/ASIN/0688028470/worldwiderecipes).
New Orleans Bread Pudding
3 eggs
1+1/4 cup (300 ml) sugar
1+1/2 tsp (7 ml) vanilla extract
1 tsp (5 ml) freshly ground nutmeg
1 tsp (5 ml) ground cinnamon
4 Tbs (60 ml) butter, melted
2 cups (500 ml) milk
1/2 cup (125 ml) raisins
1/2 cup (125 ml) coarsely chopped pecans
5 cups (1.25 L) very stale French or Italian
bread, with crust, cut into cubes
Using an electric mixer or wire whisk, beat the eggs until extremely
frothy, about 3 minutes with an electric mixer, about 6 by hand. Add
the remaining ingredients except the bread and beat until thoroughly
mixed. Place the bread cubes in a greased oven-proof baking dish and
pour the egg mixture over them. Toss the bread to coat with the egg
mixture, and allow to sit at room temperature for 45 minutes, until
virtually all of the liquid is absorbed. Bake in a preheated 300F
(150C) for 45 minutes, then raise the oven temperature to 424F (220C)
and bake an additional 15 to 20 minutes, until the pudding is well
browned and has puffed up. Serve hot, warm, or at room temperature,
with whipped cream or a scoop of ice cream. Serves 8.
This archive was generated by hypermail 2.0b3 on Tue Feb 23 1999 - 09:00:08 EST